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Sweet Potato, Corn, and Black Bean Enchiladas

Delicious vegetarian enchiladas filled with roasted sweet potatoes, black beans, corn, and spices, topped with enchilada sauce and cheese.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course, Vegetarian
Cuisine: Fusion, Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup cooked black beans drained and rinsed
  • 1 cup corn kernels fresh, canned, or frozen
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp chili powder
  • to taste salt and black pepper
  • 1 tbsp olive oil
Assembly
  • 8–10 pieces corn or flour tortillas
  • 2 cups enchilada sauce store-bought or homemade
  • 1 cup shredded cheese cheddar, Monterey Jack, or vegan
  • to garnish fresh cilantro, chopped
  • optional lime wedges

Equipment

  • Mixing bowls
  • Baking dish
  • Knife and cutting board
  • Baking sheet

Method
 

  1. Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, salt, pepper, cumin, smoked paprika, and chili powder. Roast 20–25 minutes until tender.
  2. Combine roasted sweet potatoes, black beans, corn, diced onion, and garlic in a large bowl.
  3. Lightly warm tortillas to make them pliable.
  4. Spread a thin layer of enchilada sauce in a baking dish. Fill each tortilla with 2–3 tbsp of filling, roll, and place seam-side down in the dish.
  5. Pour remaining sauce over the tortillas and sprinkle cheese on top.
  6. Cover with foil and bake 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.
  7. Garnish with cilantro and lime wedges. Serve hot.

Notes

These enchiladas are great for meal prep. Freeze without cheese for longer storage.